Chicken Croquettes

My mom is an excellent cook and is always on the lookout for new recipes and ideas. When she saw this recipe in the Kitsap Sun in January of 2011, she immediately thought of me. Knowing I like healthy food, as do most of my clients, she thought I could put this idea to good use. It took me a few months before I actually tried it, but when I did, I knew it was a keeper.

This is a versatile recipe that can be made using various vegetables and proteins. The recipe listed below is only slightly adapted from the original, but sometime soon I plan to try it with butternut squash in place of the sweet potatoes and possibly with chopped pork.

1. To prepare the relish, in a small bowl whisk together the red peppers, oregano, thyme, jelly (or hot sauce), salt, and scallions. Set aside.

2. To prepare the croquettes, in a large nonstick skillet on high, heat the oil. Add the sweet potato, onion, and red bell pepper. Sauté until the vegetables are tender, about 5 minutes. Transfer the vegetable mixture to a large bowl. Wipe out the skillet, and set it aside.

4. Place the bread crumbs (or almond meal) in a shallow dish. Divide the chicken (or turkey) mixture into 12 balls, using about 2 heaping tablespoons per ball. Roll the balls in the bread crumbs or almond meal to coat.

5. Return the skillet to medium-high heat and coat with olive oil. When the pan is hot, add 6 of the balls, flattening them into patties with a spatula. Cook until golden-brown on both sides, 3 to 4 minutes per side.

6. Transfer the croquettes to a serving platter and cover with foil to keep warm. Coat the skillet with additional olive oil, then repeat with the remaining balls. Serve with the red pepper relish.

Tina’s tip: In the above photo I made the patties smaller so they could be consumed in one to two bites and served them as a passed hors d’oeuvre at an event over the holiday season.